Clinton St. Baking Co. Pancakes with Crunchy Bananas
User Reviews
5
Clinton St. Baking Co. Pancakes with Crunchy Bananas
Description
The pancake batter is prepared by combining flour, baking powder, sugar, and salt, then gently folding in whipped egg whites to create a light texture. The bananas are halved and coated in a batter flavored with cinnamon and baking powder, then fried to a crisp exterior providing a contrast to the soft pancakes. The chocolate sauce blends bittersweet chocolate with light corn syrup, cream, butter, vanilla, cayenne, and cinnamon, creating a smooth, warm topping with subtle spicy notes.
These pancakes measure about 4 inches each, making them suitable for serving multiple per person. The crunchy bananas and spiced chocolate sauce bring texture and flavor intensity to the dish, balancing sweetness with warm spices. The recipe suggests enjoying leftover chocolate sauce over ice cream, showcasing its versatility.
The dish is adapted from Clinton St. Baking Company Cookbook and can be a special treat for breakfasts or brunch where flavor complexity and texture variety are desired. Though small in size, four pancakes with the toppings make a satisfying portion.
Ingredients
Pancakes:
- 2 cups all-purpose flour 250 grams
- 2 teaspoons baking powder
- 6 tablespoons granulated sugar 75 grams
- ½ teaspoon kosher salt coarse
- 3 egg separated, large
- 1 ½ cups milk
- 6 tablespoons unsalted butter melted (plus more for cooking the pancakes, 85 grams
- ½ teaspoon vanilla extract pure
Chocolate Sauce:
- 3 ounces bittersweet chocolate chopped, 85 grams
- ¼ cup light corn syrup
- 2 tablespoons half-and-half or heavy cream
- 1 ½ teaspoons unsalted butter 7 grams
- ¼ teaspoon vanilla extract pure
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground cinnamon
Crunchy Bananas:
- ½ cup all-purpose flour 62 grams
- ¼ cup corn starch 30 grams
- 1 ½ teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt coarse
- ¾ cup seltzer water or club soda
- canola oil for frying, or peanut oil
- 2 banana peeled and halved crosswise
- cinnamon sugar (1 tablespoon sugar and ⅛ teaspoon ground cinnamon)
Instructions
- To make the pancake batter: Whisk flour, baking powder, sugar, and salt in a large bowl.
- In medium bowl, whisk together egg yolks, milk, melted butter, and vanilla until combined. Whisk the wet mixture into the dry mixture until just combined. The batter will be slightly lumpy.
- Place egg whites in the bowl of an electric mixer fitted with the whisk attachment, or whisk by hand, until medium peaks form. Gently mix half the egg whites into the batter with a rubber spatula. Gently fold in remaining whites. The egg whites should not be fully incorporated into the batter. At this point, the batter will last a few hours in the fridge without deflating too much.
- To make the chocolate sauce: Melt the chocolate, corn syrup, half-and-half, butter, vanilla, cayenne, and cinnamon together in a double boiler (a stainless steel pot set over a pot of simmering water will do just fine). Mix until smooth, then keep warm over the double-boiler, mixing occasionally, until ready to serve.
- To make the crunchy bananas: In a large bowl, whisk the flour, cornstarch, baking powder, cinnamon, and salt. Whisk in the seltzer water and set aside.
- Fill a small Dutch oven or medium pot about 1 ½ to 2 inches deep with oil and heat to 350°F. Roll the banana halves in the batter to coat. Gently dip 2 banana halves into the oil and fry for 2 to 3 minutes, or until the banana turns golden brown and crisp. Use a slotted spoon or skimmer to agitate the bananas every 30 seconds or so, so they do not burn or stick. Place the fried bananas on a paper towel-lined plate, and fry the remaining banana halves in the same way. Slice the bananas on the bias into ½-inch pieces and sprinkle them with cinnamon sugar to coat.
- To cook the pancakes: Heat a griddle (either an electric griddle, a stovetop griddle, or a big flat nonstick pan) until hot. Add a little unmelted butter to the hot griddle. Add ¼ cup pancake batter to the griddle and let it set. When bubbles begin to form on top, lift the pancake to check the bottom. If the bottom is golden brown, flip it over. Cook until golden brown on other side. Transfer cooked pancake to a plate and keep warm. Repeat the process with the remaining batter. Garnish with cinnamon chili chocolate sauce and crunchy bananas.
Notes
- Extra chocolate sauce can be saved for ice cream topping; store refrigerated and reheat gently before serving.
- Small 4-inch pancakes mean 4 pancakes typically serve one person comfortably with toppings.
- The crunchy bananas are achieved by lightly frying banana halves coated in a spiced batter, adding texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (makes eighteen 4-inch pancakes)
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 664kcal | 33% |
| Carbohydrates | 109g | 36% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 557mg | 23% |
| Potassium | 315mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 36g | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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